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Completely Different Baked Potatoes

Prep: grate a cup of cheddar (8 oz.), and preheat oven to 425 Fahrenheit. Cube enough potatoes to serve two people into 1/2-inch or 1-cm pieces and set them0 aside. Or use storebought pre-cubed frozen potatoes.

1. Sauce: in a saucepan over medium heat, melt 1/4 cup butter, then stir into it 1/4 cup flour, 1/2 tsp salt, and 1 teaspoon seasoning of choice (be that an Italian-spices mix, or basil, or rosemary, or Mrs. Dash, or whatever). This should make a thin paste. Stir into this 12-16 oz. (1.5 - 2 cups) canned chicken stock. Stir continuously over medium heat until the sauce is thick and boiling.

2. Stir potatoes into sauce. Pour potatoes+sauce into a 13x9 inch baking dish, or equivalent. You don't want it to be more than 3/4 inch or 2cm thick. As well, the sauce should be enough to pool on the pan bottom and thoroughly coat the potatoes, but not so much they're swimming in it. If there isn't enough sauce, stir in milk until the above description is met.

3. Top with cheddar cheese. Bake at 400-425 Fahrenheit for 25-30 minutes or until potatoes are tender.

4. Consume. Feeds two.

Optional: when stirring potatoes into sauce, stir in some type of meat as well; chopped hotdogs work well, one per person, but I imagine various types of sausage would work beautifully as well.


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How is using ordinary English 'pedantry'. If you refered to such things as spices, at least around here, nobody would understand you. It would be like refering to oranges as 'vegetables', or cabbages as 'fruit'.

[As it happens, I don't have a herb-and-spice-rack. I have a spice rack, and I have a shelf in my cupboard that we generally call 'the herb shelf'. Obviously, things are not always put in the taxonomically correct location - but then we sometimes, horror of horrors, have aubergines in the vegetable drawer of the fridge.]

Sorry if I've stumbled into one of your nation's deviations from English usage.

[I'm guessing the "Martha Pedant Collection" is a cultural reference?]

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Last edited by Jipí on Mon Nov 05, 2007 12:08 pm, edited 1 time in total.

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[off-topic]
The distinction between herb and spice (unless you *do* consider lemongrass a spice or saffron an herb) is very messy. Roots and seeds are almost uniformily spices, wheareas leaves are almost uniformally considered herbs. Stalks and stems have some leeway as I mentioned earlier: Lemongrass is usually called an herb even though it's the stem, but saffron stalks are usually called spices, due to their flavor.

It seems like it has more to do with flavor and less to do with what part of the plant it came from.
[/off-topic]

Now, from the Ethnic Cooking book I found for hella cheap at Costco.

Turmeric Yogurt Soup
Serves 4-6, 5 minutes of prep, 15 minutes of cooking

Main Ingredients: 1/3 cup gram flour, 1 tsp ground turmeric, 1/4 tsp chili powder, 1/2 tsp salt, 1 and 3/4 cups plain yogurt, 2 tbsp ghee, vegetable oil, or peanut oil, 3 cups water.

(Optional) Garnish Ingredients: 1/2 tbsp ghee or previously mentioned other oils, 3/4 tsp cumin seeds, 1/2 tsp black mustard seeds, 1/2 tsp fenugreek seeds, 4-6 whole fresh red chilies (depending on how many you serve).

1 - Mix the gram flour, turmeric, chili powder, and salt together in a large bowl. Using a whisk or fork, beat in the yogurt until there are no lumps remaining.

2 - Melt the main part of the ghee in a kadhai, wok, or heavy bottom pan over medium high heat. Mix in the yogurt mixture and then the water, whisking constantly. Bring to a boil, then reducethe heat to very low and simmer, still whisking frequently, for eight minutes, or until the soup thickens slightly and no longer has a "raw" taste. Taste and add extra salt if necessary.

3 - Overthrown the government with small LSD tablets. Crush them up and mail them to various members of the house of representatives. Would it be less obvious if I hadn't capitalized lsd? The question mark probably isn't helping either. Either way, congrats on reading the entire post.

4 - Melt the garnish ghee for the garnish in a small pan. Add the cumin, mustard, and fenugreek seeds and cook, stirring, utnil the seeds start to crackle and jump. Add the chilies, then remove from the heat and stir for thirty seconds, or until the chilies blister (if the chilies are fresh, they might burst and jump, so stand well back).

5 - To serve, ladle the soup into warmed bowls and spoon the fried spices, over, including a little of the light brown ghee.


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PostPosted: Sat Nov 24, 2007 10:23 pm 
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Unnamed Stewy Rice Thingy


Not quite stew, not quite dirty rice, not quite jambalaya, but quite good.


Make enough rice for two people (real rice, not instant). But, when you first add rice to the water (or use broth/stock) in the pot, add also about 2/3 lb of spicy sausagemeat. Stir frequently while water comes to a boil, to break up the sausage into lots of little bits.

Simmer very gently for an hour or so, adding water as necessary. There shouldn't be any water left, or not very much, at the end of the hour. Then, stir in: half an onion (diced); 1/4 cup soy sauce; at least 1/8 cup paprika (yes, that's a lot. Do it!); a couple of cloves of crushed or minced fresh garlic; and a cubic inch or so of crushed or minced fresh ginger. Serve immediately.


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